Pasta - Egg Parpadelle

After a rigorous selection of raw materials, our parpadelles (10 mm) are handcrafted by lamination then dried at low temperature for a long time (18-20 hours). Gently working the dough with our rolling mill allows for ultra-fast cooking (2 to 4 minutes). Our parpadelles benefit from meticulous manual bagging, guaranteeing careful packaging.  Process for manufacturing parpadelle or pappardelle: Lamination and drying at low temperature. No GMO, no colorings, no preservatives, no ionization. Labeling language: French, English, German, Dutch.